Roasted Cauliflower with Béarnaise Sauce

PREP TIME: 5 minutes (not including time to make béarnaise sauce)

COOK TIME: About 20 minutes

YIELD: 6 servings

INGREDIENTS:

• ¼ cup (½ stick) melted unsalted butter, coconut oil, lard, or avocado oil
• 2 teaspoons minced garlic
• 1 medium head cauliflower, cored and separated into medium to large florets
• 2 teaspoons fine sea salt
• 1 batch Béarnaise Sauce
• Fresh thyme leaves, for garnish (optional)

INSTRUCTIONS:

1. Preheat the oven to 450°F.
2. Place the melted butter and garlic in a small bowl and stir to combine. Drizzle the melted garlic butter over the cauliflower and toss to coat. Spread out the cauliflower on one or two rimmed baking sheets (don’t overcrowd or they won’t roast) and sprinkle with the salt. Roast for 18 to 22 minutes, until dark golden brown (I like mine a little charred).
3. Place the roasted cauliflower on a serving platter, drizzle with the béarnaise sauce, and garnish with thyme leaves, if desired.
4. Store the roasted cauliflower and béarnaise sauce in separate airtight containers in the refrigerator for up to 3 days. To reheat the cauliflower, place it on a baking sheet in a preheated 350°F oven for a few minutes or until warmed through.